This is my favorite breakfast lately. It’s delicious, satisfying, and healthy. The base is oatmeal which is filled with fiber, thiamin, phosphorous, magnesium, and zinc. I add to that spinach for Vitamins C and K and potassium. Then top it with yogurt for probiotics, olive oil for healthy fats, and nuts and seeds that are a good source of protein, healthy fats, fiber, and vitamin E, magnesium, phosphorus, copper, and manganese.
Savory Oatmeal with Spinach and Nuts
Adapted from David Tanis’ Savory Oatmeal with Greens and Yogurt
Ingredients
Topping:
1/4 cup old-fashioned rolled oats (I use Bob’s Redmill’s Gluten Free Old Fashioned Rolled Oats)
1/4 cup chopped walnuts
1/2 cup chopped or sliced almonds
1/4 cup pumpkin seeds
2 tablespoons hemp seeds
2 tablespoons flax seeds
1/2 teaspoon kosher salt
1 tablespoon extra virgin olive oil
Oatmeal:
1/2 cup old-fashioned rolled oats (I use Bob’s Redmill’s Gluten Free Old Fashioned Rolled Oats)
1 tablespoon of avocado oil
6 ounces of fresh organic spinach, washed and drained
Plain Greek Yogurt or Cashew Yogurt
Salt to taste
Instructions
- Preheat oven to 350° F.
- Make the topping: Mix all of the topping ingredients together in a small bowl with salt and olive oil. Transfer to a baking sheet and bake for 10 minutes, or just until fragrant and lightly toasted.
- This will make more than you need. Store the extra in an air tight container to use later for up to two weeks.
- Make the oatmeal: Cook according to package directions or in a small saucepan, bring 1 cup water to a boil, then add the oats and a pinch of salt. Reduce to a low simmer, cover, and cook for 10 minutes. Stir occasionally. Turn off the heat, cover the pot, and let steam for an additional 1 minute.
- While the oatmeal and the topping are cooking, prepare the greens: Heat about 1 tablespoon of avocado oil in a medium skillet over medium-high heat. Once the oil is hot, add the greens, salt to taste, and cook briefly until just wilted.
- Place the oatmeal in the bowl, surround with greens, and garnish with about 2 tablespoons of the topping. Top with a dollop of yogurt. Sprinkle with a little salt and a drizzle of olive oil.
